Recipe by BETSY4020
"My cousins grew up on a reservation in South Dakota, and this is how we always made our fry bread (with yeast)."
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1 (.25 ounce) package
active dry yeast
vegetable oil for frying
1 (28 ounce) can
diced tomatoes, undrained
2 (6 ounce) cans
salt and ground black pepper to taste
chili powder, or to taste
Cheddar cheese, coarsely shredded
iceberg lettuce, cored and shredded
finely chopped onion, or as desired
finely chopped mild green chiles, or as desired
THANK YOU THANK YOU THANK YOU BETSY!! Wish I could give you a million stars!! These are the Indian FryBread tacos of my youth...we used to travel to South Dakota for vacation every year and I remember eating these in the Badlands...I have been trying to recreate them for YEARS with no success(no other recipe uses yeast). They were a HIT! My kids(14yr step son, 11yr old, 9yr old) and hubby LOVED them and they brought me back to my childhood. They are perfect!!! Thank you so much!!! I could eat this bread all day!! My kids even had dessert with some leftover bread and cinnamon sugar, that's also to die for.
PS I just used ground beef and taco seasoning mix, but the meat sounds wonderful too, next time I will be sure to have the ingredients on hand to make them even better!!
The bread came out really dense and I was not very impressed. Don't get me wrong it was not bad just not as good as I remember fry bread being, I prefer it lighter and fluffier. I have had this at the Native American area at Cheyenne Frontier Day's before and my husband's mother used to make it and probably learned it from a Native American, as she used to do volunteer work at reservations all the time. But I should point out I also had the title of best step-mom ever bestowed upon me after my daughter ate her's, so really it was not terrible. *I used my own recipe for the meat.
We are now addicted to these Indian tacos! Just great flavour and our guests are asking for them. Thanks so much for the recipe.
I am also from SD, Rapid City. I only used the part for the Fry Bread and it was great! I used the recipe for Buffy's Refried Beans and my own ground beef with seasonings, cumin, chili pwdr,garlic, and cornstarch. Also made homemade quacamole! Pile everything on with shredded cheese, lettuce, sour cream, onion, tomato and ripe olives!
AWESOME!!!!! I followed the recipe and it came out PERFECT!!! Next time I will cut the dough into 12-15 pieces so the kids can eat them a bit easier. My husbands family is from a reservation in SD also and I wanted our children to be able to have something that their family used to make. We WILL make this often. Thanks for the fabulous recipe!
This was a big hit with my family tonight! I used to make scones quite often with homemade bread dough, and Navajo tacos, too, but for some reason I have forgotten about them over the years. My husband's first reaction was, "Scones!" but of course we didn't have them with butter and syrup tonight. I used Terry's Texas beans as another reviewer suggested (just using bottled pinto beans since there was no time for long cooking). They were also a big hit. We didn't have meat on ours and no one missed it. I used the Fry Daddy one son gave me for Christmas and it worked great. They puffed up a lot, but once we put the toppings on, they flattened out. We topped the beans with shredded cheese, sour cream and a mix of lettuce and kale. Since I now know how to make the dough without making bread first, we'll have them often. Thank you!
So good. I've been wanting to make Indian Fry Bread for ages and I finally found this recipe that uses yeast. The breads came out prefectly. Chewy, crispy and delicious. We paired this with 7 Minute Guacamole and Simple Salsa - both recipes from AllRecipes and they were perfect together. This one is going in the "keepers" section of my recipe box. Thanks Betsy!
Thank you for sharing. I am a 42 year old Native American who loves cooking. I have been making fry-bread for over 20 years. Although this is a great recipe, I did alter it slightly. I used evaporated milk and cut the water in 1/2; using 1/2 milk and 1/2 water. I prefer my bread a little sweeter so added more sugar than it calls for. I also let the bread rise for about 40 minutes w/ a damp towel covering it before frying. I really like that I was able to switch the servings to 35 and the recipe adjusted the ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Tacos with Yeast Fry Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 251
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